Here is my best recipe for Instant Pot mac and cheese with just five ingredients. My kids love it, and I make it all in the pot, so it’s super easy to clean up!
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My Favorite Instant Pot Macaroni and Cheese Recipe
If there’s one food my son could eat every day, it’s macaroni and cheese. Honestly, both of my kids could have it for dinner every night. And, that’s why I created this Instant Pot mac and cheese recipe.
I based the recipe on my favorite stovetop mac and cheese and made some changes so it would work all in the pot.
I wanted something super easy to put together without having to clean multiple dishes—I didn’t even want to clean the strainer. So, I tossed some water and uncooked pasta into my pressure cooker and let it do its thing.
Well, now this mac and cheese is one of our go-to dinners! I even like to make it on the side for the kids, and then we all enjoy leftovers the next two nights with dinner.
And if you love a good mac and cheese recipe, try my Velveeta mac and cheese, mac and cheese with cream cheese, Dutch oven mac and cheese, gouda mac and cheese, air fryer mac and cheese, and mac and cheese without milk recipes.
Mac & Cheese Recipe Ingredients
- Elbow Macaroni – I’ve also used small shell pasta
- Butter
- Salt
- Water
- Sharp Cheddar Cheese – I recommend a block of cheese that’s freshly shredded
- Whole Milk – low-fat milk or heavy cream will work in a pinch
How to make Instant pot Mac and Cheese
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Place the inner pot into the Instant Pot. This is the pot you will cook inside. Add the pasta, butter, salt, and water. Do not stir, but you can slowly move the noodles around to make sure the water covers them as best as possible.
STEP TWO: Close the lid and push the pressure cook button for high pressure and turn it to 4 minutes. It may also show as manual mode.
It will take about 10 minutes for the pressure to build in the pot and then the clock will start counting down.
STEP THREE: When the Instant Pot beeps and the time is at zero, carefully use the quick release to release the pressure. When the knob drops back down, the pressure has been released and you can open the lid.
STEP FOUR: Change the Instant Pot to Saute mode and add in the sharp cheddar cheese and milk and stir to combine until fully melted.
Tips for The Best Mac and Cheese Instant pot Recipe
- Use freshly grated cheddar cheese to prevent graininess. Pre-shredded cheese can contain preservatives that cause the cheese to goop instead of melt.
- Use a long oven mitt or wooden spoon to quick release the Instant Pot. I find this works best to keep my hands safe.
- Use whole milk or heavy cream for the creamiest flavor. I’ve used low-fat milk in a pinch, but it has a lower fat content and does affect the creaminess.
- Halve the recipe by cutting all ingredients in half, but use the same cooking time. I’ve even doubled the recipe using the same cooking time.
- Do not add the milk until after the mac and cheese is done pressure cooking or the milk will curdle and start to separate. I did this once and it’s not fun.
- Use elbow macaroni or small shells pasta to get the best pasta to cheese ratio.
- While my recipe doesn’t include pepper, feel free to add some in if you love the taste it brings to mac and cheese.
Instant Pot Mac N Cheese Variations
- Swap shredded cheddar cheese with small cubed Velveeta for an extra creamy version.
- Use chicken broth instead of water when pressure cooking for some added flavor. I love doing this when I have extra in the fridge to use up.
- Add in some cream cheese for more creaminess.
- Switch up the cheese and try mozzarella, Gouda, Fontina, Gruyere, or even Havarti cheese.
- Toss in some shredded chicken, bacon, or diced ham for added protein. I find this works great when you have leftovers.
- Add a little buffalo sauce or hot sauce for a good kick of spiciness.
- Swap out the milk for a can of evaporated milk for an extra creamy cheese sauce.
What to Serve with Instapot Mac and Cheese
On a normal weeknight, I love to serve this recipe with air fryer hot dogs or chicken tenders alongside tater tots and a vegetable like greens beans and bacon. I’ve even served this as the main dish and my kids love that.
If I have a little extra time, I will serve it with a heartier protein like london broil in the oven or chicken cordon bleu with a side dish such as air fryer vegetables.
Instant Pot Mac and Cheese FAQs
How to Make Instant Pot Macaroni and Cheese Ahead of Time
I find mac and cheese tastes better when eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
When reheating, add a little dab of butter on top before placing it in the microwave. This helps the cheese get back to creamy without watering down the flavor. If I have a ton of leftovers, I will add some butter back in and then bake it in the oven with extra cheese and breadcrumbs on top.
More Easy Instant Pot Recipes
- Instant Pot Pulled Pork
- Pork Chops in the Instant Pot
- Instant Pot Carrots
- Instant Pot Chicken Drumsticks
- Instant Pot Steak
- London Broil in the Instant Pot
- Frozen Pork Loin in the Instant Pot
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Easy Instant Pot Mac and Cheese
Equipment
Ingredients
- 16 ounces elbow macaroni
- 4 tablespoons unsalted butter cut into 4 chunks
- 1/2 teaspoon salt
- 4 cups water
- 2 cups sharp cheddar cheese freshly shredded
- 1/2 cup whole milk
Instructions
- Add the elbow pasta, butter, salt, and water in the Instant Pot. Do not stir the pasta, but gently use a spoon to make sure all pasta is covered with water. Dry pasta will not cook.
- Cook on high pressure for 4 minutes, then carefully use the quick release.
- Change to "saute mode" and add in the shredded cheddar cheese and milk.
- Stir to combine until fully melted then remove from heat and enjoy!
Video
Notes
- If releasing the pressure causes splatter, stop the release and try again in 10-15 seconds
- To reheat, add a dab of butter on top then microwave in 30 second increments until warmed.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
I’m making this for the first time and so far, so good! I drained the macaroni and allowed the pasta to cool completely. I also let the sauce cool before I mixed the two so that there is no residual cooking from the heat of the sauce which will also continue to cook the pasta a bit. The key is to shred the cheeses yourself and make sure the cream cheese is softened. After making your roux and adding the milk and cream, either lower the heat or remove completely before adding the cheese slowly. Whisk, whisk, whisk. Also, taste your sauce to see if you need to add anything. I always use about 1 teaspoon of ground mustard. I won’t be baking this for another few hours and wanted to make ahead and refrigerate it. I’m sure it will be a success!
This Mac and cheese recipe turned out absolutely amazing! Thank you so much for posting this. It made prepping dinner so easy. Not sure what everyone else is doing wrong but don’t listen to them. I will definitely be making again!
I made this once and it turned out perfect. However, my 10 year old son didn’t care for the cheddar cheese i think. Could I use American cheese instead or would that be weird?:
I would suggest a mix of cheeses like Colby jack, greyure, or even mozzarella (it will be stretchy with that one).
This was a watery mess! I measured all ingredients perfectly after reading the comments.
Very disappointed and a waste of some good cheese.
The recipe will need to sit on saute for a few minutes to help get any excess water out of the recipe, but there shouldn’t be much if the pasta and water is measured correctly.
Just made this with zero issues. Added extra cheese, put it in an oven proof dish, added a cheese/cracker crumb topping and popped it in the oven at 400 for 10 minutes. Delish!
Hi, thanks for sharing this recipe! I’m also puzzled by the comments saying that it didn’t turn out well, because I’ve made this twice and it was perfect both times.
I wanted to try changing it up a bit with some of your suggestions such as adding cream cheese. I was wondering how much you’d recommend to start?
If I’m adding cream cheese, I like to make that mac and cheese extra creamy, so I add about 4 ounces of cream cheese in it. But you can start with 2, mix it in, and keep adding an ounce in until it tastes how you want it. You can also take inspiration from my oven baked version that does have cream cheese in it too! https://www.everydayfamilycooking.com/mac-and-cheese-with-cream-cheese/
Can this be doubled? Anyone try that?
Tkx!
Hi Pam, As long as you have a Instant Pot that is large enough, you can double the recipe. Enjoy!
Loved this recipe. Fast and good. To substitute for the 1/2 of whole milk, use my milk and add a small amount of cream cheese- about 2-4 oz. 8/4/24
Hi Joann, So glad this worked out for you! Enjoy!
If you are doubling the recipe, do you need to cook the pasta for 8 minutes?
Hi Christine, The cook time will remain the same, but make sure your Instant Pot is large enough to double the recipe. Enjoy!
The macaroni and cheese was delicious, but when I released the pressure from the instant pot, it made a huge mess! Has this ever happened to you?
Hi Melissa, sometimes this can happen with an Instant Pot, no matter what’s being made inside. I recommend stopping the pressure release, waiting another 10 seconds or so, and doing the instant release again. You may need to stop it a few times.